Aromatic Spiced Chicken
Servings
4Serving size
1 chicken breastThis recipe can be multiplied by 2. This is basically leftovers to begin with and will keep very well for a few days in the refrigerator. This recipe will make great salads and sandwiches.
Serve with Caribbean Rice or Coconut Brown Rice or Low Sodium Savory Lemon Rice or Savory Lemon Rice
AND
Serve with Fresh Pineapple Salsa or Mango Salsa or Melon Salsa
Ingredients
| 2 tsp., whole Black pepper |
| 1 tsp., leaves Dried thyme |
| 2 leaf Bay leaves |
| 1/8 tsp. Ground cloves (about 3, left whole) |
| 1 Tbsp Light brown sugar |
| 1 Tbsp Red wine (port is best) |
| 1 Tbsp. Brandy |
| 2 clove Garlic, raw |
| 1/4 tsp. Salt |
| 2 tsp. Olive oil |
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
Instructions
Pour the wet rub into a zipper bag and add the chicken breasts. Place the bag in the refrigerator and marinate at least 48 hours.
When ready to cook preheat the oven to 400°F.
Place the breasts in a roasting pan that has been lined with foil. Place the roasting pan in the oven, roast for about 5 minutes, then turn each breast over. Brush the chicken breasts with any leftover marinade.
Roast for another 3 minutes until the breasts begin to firm, then brush with any leftover marinade again.
Switch the oven to broil and cook for another 2 - 3 minutes until the top is browned. Let the internal temperature rise to 160°F and remove from the oven. Let the chicken cool slightly and then place in refrigerator for at least 4 hours.
Serve hot or cold.
Serve this recipe with one of these starch side dishes.
Caribbean Rice
Place the oil in a large sauce pan over medium high heat. Add the onion and cook, stirring frequently, for about 2 minutes. Add the peppers and cook for another 2 minutes. Stir frequently. Add the brown rice. Stir well. Add the vegetable stock, water, tomatoes, salt and pepper. Stir…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Low Sodium Savory Lemon Rice
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water. When the liquid boils, stir in the brown rice, lemon zest and lemon juice. Reduce heat to medium-low and simmer, partially covered, for about 25 –…
Savory Lemon Rice
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water. When the liquid boils, stir in the brown rice, lemon zest and lemon juice. Reduce heat to medium-low and simmer, partially covered, for about 25 –…
AND
Serve this recipe with one of these vegetable side dishes.
Fresh Pineapple Salsa
Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.
Mango Salsa
Peel the mango and cut into small chunks. Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.) Add the chili powder, cilantro ,and 1/2 of each the red and green…
Melon Salsa
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder. Chill at least 4 hours.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chicken is great because it is low in fat and calories, but the same chicken over and over is boring. Spice it up with a rub like this one. Serve it with a fruit-based salsa (makes great tacos!), place it on a bun and eat it as a sandwich, or slice it and serve it on a salad.